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Carrot Cake Loaf

Carrot Cake Loaf

The ultimate comfort food, this Carrot Cake Loaf is moist, flavorful, and frosted with rich cream cheese frosting. Perfect for any gathering or a cozy evening at home, it’s sure to become a favorite!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 18 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter melted
  • ½ cup canola or vegetable oil
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 ½ cups granulated sugar
  • ¼ cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • pinch salt optional (buttermilk is already a salted milk and I omitted adding salt)
  • 2 ¼ cups coarsely grated carrots packed loosely
  • 1 cup raisins optional but recommended
  • 1 cup diced nuts such as walnuts, pecans, optional
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter half of one stick
  • 1 ½ cups+ confectioners’ sugar
  • ½ teaspoon vanilla extract

Equipment

  • Cutting Board
  • Frying pan
  • Grater
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat the oven to 350°F. Spray your loaf pans with floured cooking spray and set aside.
  2. In a large microwave-safe bowl, melt the butter for about 1 minute on high power.
  3. Add the canola oil, eggs, buttermilk, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground cloves, allspice, and ground nutmeg. Whisk until combined.
  4. Add the all-purpose flour, baking soda, baking powder, and a pinch of salt. Stir until just incorporated.
  5. Fold in the grated carrots and optional raisins and nuts.
  6. Pour the batter evenly into the prepared pans, filling them no more than halfway.
  7. Bake in the preheated oven for 40 to 50 minutes until golden and a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
  9. In a stand mixer, combine cream cheese and butter, beating until smooth.
  10. Gradually add confectioners’ sugar and vanilla extract. Beat until light and fluffy.
  11. Frost the cooled loaves generously and slice to serve!

Notes

  • Add-ins: If using both raisins and nuts, use about 3/4 cup of each rather than 1 cup each, or the batter may become overwhelmed with add-ins.
  • Baking times: Baking times will vary greatly by pan sizes used. I baked the 8-by-4-inch loaf for 42 minutes and the 9-by-5-inch loaf for 50 minutes. Muffins or mini loaves could bake in as short as 20 minutes, a big Bundt cake may need 55 to 65 minutes.
  • Frosting: Some people prefer to refrigerate cream cheese frosting, and if you’re one of them, consider frosting the slices individually just prior to serving.
  • Storage: Store unfrosted loaf wrapped in plastic wrap and placed inside a large ziptop plastic bag for up to 1 week at room temperature, or freeze for up to 3 months.